In My Kitchen : A photo story

For a long time I've wanted to make something in pastel colors and i tried a cheesecake which did not look very pretty long time ago. This month i decided to make some popsicles in pastel color and searched for many recipes.  All had some condensed milk or too much sugar so i decided to cut down the sugar and make it low in sugar with saffron as a flavour. I guess saffron was not sufficient enough i didn't get the flavour and it was very balnd amidst it's cute colorful looks. So check out my next photo on what i did with these cute popsicles.

For a long time I’ve wanted to make something in pastel colors and i tried a cheesecake which did not look very pretty long time ago. This month i decided to make some popsicles in pastel color and searched for many recipes. All had some condensed milk or too much sugar so i decided to cut down the sugar and make it low in sugar with saffron as a flavour. I guess saffron was not sufficient enough i didn’t get the flavour and it was very balnd amidst it’s cute colorful looks.
So check out my next photo on what i did with these cute popsicles. Yes experimenting is not an easy task as things can go wrong but still i ended up with an edible item 🙂

I popped the popsicle in a glass and poured some rose sherbet syrup and half a cup water and let it stand on my pantry for an hour. So my sherbet was ready it was sweet and delicious.

I popped the popsicle in a glass and poured some rose sherbet syrup and half a cup water and let it stand on my pantry for an hour. So my sherbet was ready it was sweet and delicious.

If you own many cookery books you must try some recipes out of them occasionally or else your parents or hubby might not spend on buying you those cute lovely recipe books to feed your eyes. So here is a chocolate tart i tried from my favourite recipe book "chocolate". It was super delicious and rated A by my food critic. Ok i guess i mentioned A rated because he wanted me to serve it for my guests which we expected after a few days.

If you own many cookery books you must try some recipes out of them occasionally or else your parents or hubby might not spend on buying you those cute lovely recipe books to feed your eyes. So here is a chocolate tart i tried from my favourite recipe book “chocolate”.
It was super delicious and rated A by my food critic. Ok i guess i mentioned A rated because he wanted me to serve it for my guests which we expected after a few days. I served this chocolate tart along with a good salted caramel sauce made at home following jamie olivers recipe. Trust me it was super easy and delicious.  It worked out very well.

We were expecting sri lankans who were visitng dubai for the first time and serving arabic food was our plan. So the western chocolate tart seemed not like a match which is why i decided to make some umali or om ali

We were expecting sri lankans who were visitng dubai for the first time and serving arabic food was our plan. So the western chocolate tart seemed not like a match which is why i decided to make some umali or om ali. It was my first attempt and everything worked fine until the time came to add some sugar. Now you are gonna learn something from me and that’s never even dump the sugar straight from the bag no matter how much experience you have. As i accidentally dumped 2 cups of sugar for a recipe that needed 1/2 a cup just because i thought i will have control which i suddenly lost. So i tried my best to scoop out as much sugar as possible and finally completed making my um ali or om ali. The recipe turned out perfect and was from allrecipes.com. i liked it though it was a bit sweet but was fine the next day. My husband tasted it and said it was like iver sugared muesli.  Trust me he is over fed qith muesli and that’s the only reason apart from it being a bit too sweet.

The marshmallow story

I have joined a group on facebook where housewives post images and recipes.  They share good recipes. And suddenly my wall was filling up with images of marshmallow. Colorful and soft looking goodies never make me fed up. I have a bad experience in trying out recipe without any quantity from the marshmallow girls uk. It was a video and they dint have any proper measurements but i decided to try and failed. My ingredients got wasted especially my precious liquid glucose. Now i didn’t want to try any recipe thats calls for liquid glucose apart from my icing and luckily the recipes the facebook group had was without liquid glucose. Now i was a bit worried and scared to try as most recipes online call for liquid glucose. But since my sister also tried it and it worked out i went ahead and started making at 10:30 pm on a weekend night. In 3 hours i was satisfied with the outcome.  I didn’t sleep until i cut it and had confirmed it’s marshmallows.  Recipe is treasured.  I kept it in a jar on my pantry for 5 days and it tasted just fine. My son (1yr and 9months) loved it and so did his dad.

The coloring was done as a painting and after 3 days i popped them on paper straws and the stood there perfectly.

Finally happy with a homemade marshmallow.

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Cook the Net : In My Kitchen

I have stopped creating my own revipes for a while and started following recipes from online source. I believe this will help me get some inspiration to create new recipes in the future.

My first attempt was baking a pie. Paul Hollywood’s puds and pies on fatafeat channel makes my husband call me and ask to watch how to make a pie. Lol I’ve made pies but not like paul Hollywood so i decided to fulfil my husbands cravings for paul Hollywood’s pies and started of browsing the Internet for a good recipe.

Internet has become a very good source for recipes nowadays but its very difficult to trust and start making something unless you know for sure that it will work fine. Having watched paul Hollywood’s show trying his recipe out was not that tough same was with mnay other sites and recipes which will follow in this post.

It was just a wedge of my pie which was 8 × 6 in round. I filled it up with minced meat, liver and some vegetables. It went off fast as i made it on a weekend for lunch and i could only take a picture of my share which was bot ready for any photo shoots but to be devoured by me.

It was just a wedge of my pie which was 8 × 6 in round. I filled it up with minced meat, liver and some vegetables. It went off fast as i made it on a weekend for lunch and i could only take a picture of my share which was bot ready for any photo shoots but to be devoured by me.

Finally accomplished pie making like paul Hollywood and the next step was to get a mousse done to set fast. I searched online and there were many recipes which all called for eggs and many other ingredients. I hated the idea of beating eggs for long especially g mousse was nit my thing. I’ve tried it once and it didn’t set so i stopped attempting it again. But 3 weeks ago my uncle from qatar was paying us a sudden visit and we called it a dinner, so i had my signature string hoppers buriyani menu ready but i need a dessert which will set by 7 pm And it was 11:30 am in the morning while i was still browsing for a quick and easy recipe. Finally i gave up and searched for nigella lawsons quick set mousse and voila it was there with no eggs and little beating of whipped cream whoch was not bad.  I was ready with my dessert in 15 minutes and it set in an hour.  I really loved the recipe and i will recommend anyone who is short of time to try it out for a quick dunner or a sudden guest. It chocolate and marshmallow based and it was devine.

Thats my mousse made following nigella lawsons recipe

Thats my mousse made following nigella lawsons recipe

I guess i already mentioned making panacotta following an online recipe from all recipes.com and i am in love with the recipe. It was super easy, easier than making mousse no beating, no whisking just heating and setting. Nowadays if i think of dessert making pana cotta is what comes to my mind first. I tried it after being inspired by Lorraine pascals show on television and followed allrecipes.com but i substituted greek yogurt with fullfat yogurt and double cream with thick cream it worked fine and set in 4 hours. While the top jelly layer set in an hour.

That was my pana cotta

That was my pana cotta. Isn’t that a beauty.  The lovely creamy and cheesy texture with a tint of red jelly gives it a very elegant look and it tasted devine.

My next attemp was pepepr rasam. Yes in sri lankan we call it milagu thanni and i have seen my aunt make it but never got to ask the recipe.  I was craving for this pepper rasam for a long time. When you go to a sri lankam restaurant and buy a pack of rice and curry you get a small bag of gravy and pepepr rasam too. It goes well with the rice and tastes delicious.  We drink the balance from the plate and crave for more. So i finally founf the recipe from vanchef.com and tried it. Trying the recipe out was by itself an art i should say. The ingredients that went it and the proxess taken to make it was really enjoyable. Nevertheless i thought that I’d enhoy grinding my spices using a mortar and pestal bor did i even think that I’d enjoy roasting my spices on a pan.  The house smelled good and the pot of rasam was so aromatic with the spices, herbs the flavor of the tamarind and the aroma of the ginger garlic paste. I have bo words to describe it in one word. I made 2 litres of this rasam and ats it with my rice till i got bored but did i get bored is a question.  No i never got bored of it but i stopped making again. I froze some and used it up for like 2 weeks and it tasted good as fresh.

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In my kitchen : milk toffee and lime pickle

It’s been a busy month of cooking up my cravings.

Last month saw some sri lankan milk toffees in my kitchen. Trust me i love milk toffees and my childhood story of getting a few milk toffees from the shop everytime my parents run me over to the grocery ended up with lots of dental visits and nights with a painful tooth  yes milk toffees are really too sweet and you can call it milk and sugar toffee. They have both ingredients equivalent and taste really delicious if a few cashew nuts are chopped into and cut.

The usual milk toffees in the local grocery are basically made if coconut milk but milkmaid from nestle released a milk toffee using nestle condensed milk. The recipe was on the reverse of the condensed milk cans label But i never attempted to try it as i was not so sure and it was when i was on my teens.

The last few times i tried it it turned out into rock hard caramel and i hardly could eat it cos it never melted even if i kept sucking it for hours. So u gave up my attempts at making milk toffees until 3 weeks ago a lady on a group in Facebook posted an image if homemade milk toffees. She also was kind enough to share the recipe which she claimed was from nestle milkmaid cans label. Ok now i got the courage and found out it was my fault on my previous attempts as i cooked it for too long. This time i followed the recipe exactly and got it right.

Happiness is making something taste exactly the way it should

So here are an image of my milk toffees.

I couldn't cut it into equal size as it was too hot to handle but i nailed the taste :-)

I couldn’t cut it into equal size as it was too hot to handle but i nailed the taste 🙂

We call this milk toffee as kiri toffee in sri lanka and now i hardly see them at supermarkets.

Making something you like by yourself is a real pleasure.

These winter in dubai is saying goodbye while my kitchen smelled of milk toffees i also had a liking for those lime pickles in sri lanka which was solt in small packets with its own juice. I thought it was done under the sun but now i learnt fdom some inline research and videos it can be done either way and as it was winter keeping the pickles under the sun was not much of a possibility as i sometimes can forget to take the nar in the evening. I have no balcony so i have to keep it on the window sill and watch for it making sure my visiting birds don’t stumble upon them.

So i started making my own lime pickle by cutting a lime and stuffing with some rock sea salt and put it in a jar with more extra salt covering the lime halfway.

A week passed by keeping the jar out just to try the traditional way when the sun was out and i decided to stop it.

I squeezed in some lime juice and kept it over the kitchen work top. Its a month now and my pickle is ready. I know its not instant but the wait was worth it because it tasted exactly like the sri lankan lime pickle and the lime was really tasting a bit spicy as i slit a green chillie and soaked it in to get the flavour mixed a week before. Now my green chillie is also getting pickled.

This type of lime pickle tastes good in sri lankan achcharu or malay pickle. We even make a onion sambol with the pickle. Now that i have mastered the pickling art i am gonna do more in sha allah.

The squeezed in lime juice was the magical ingredient that made the lime soft and translucent.

Now pickling is not that tough, get a jar and add those extra limes in with some salt and lime juice and keep it on the work top corner.

After a month eat your own himemade pickles 🙂

In My Kitchen : cooking for cravings

Suddenly i got some cravings for sri lankan style lunch and started cooking what i felt like eating and took many photos which am gonna share now. In sri lanka we have rice and curry as we call it for lunch. It’s basically a plate of rice with various vegetables cooked into a gravy sort of dish or fried and made as a salad. Yes there are certain vegetables that tastes great when fried and added to salads. A few vegetables we cook are beetroots, raddish, ash plantains, brinjal and snake gourds. We temper the onions and curryleaves in oil and cook the vegetables by adding some light coconut milk and onces the vegetables are tender we add some thick coconut milk to give the gravy a rich look. The basic spices used are turmeric powder and chillie powder. These vegetables call for a spicy thick gravy which usually is mutton, beef, chicken or fish. We even have dry fish gravy at times or make a prawn gravy which tastes so devine. These food are very rare in dubai unless i drive to a sri lankan restaurant in karama. So weekdays i make it a point to make something i crave and freeze so i can use it whenever i want. And yes it’s not always just this time for the preggy needs only 🙂

This chicken gravy below is made to my grandmas style she was my dads mum from colombo and she made the best chicken gravy or anything she cooked tasted so delicious maybe because there was some love added with the spices. She taught me how to make a good chicken gravy and i decided to make it her way because i was craving for grandmas food.

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I returned from sri lanka in January with a bottle of cooked polos or jack fruit curry and sprats devil all store bought to give it a try and it tasted so good that i ate it all so soon. I am now wanting more of it but sadly it’s finished. Now i know the vrand to get readymade polos curry. Homemade is greater but i gotta get my hands on those raw jack fruit so i can make my own polos and freeze.

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Beetroot shredded and cooked in coconut milk. During our childhood days we used to pour alot of this beetroot gravy and compete with my siblings whose rice is more red. Seriously it was fun. Memories 🙂 I guess it’s the best way to serve your kids some vegetables. This vegetable goes well with spicy fish gravy 🙂

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This is my snakegourd curry. We chop the snake gourd in to thin slices and cook in coconut milk. It tastes better when some chopped maldives fish is added and goes well with a nice mutton curry. This vegetable has some good helath benifits and is very tasty.

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This is one more vegetable that tastes good no matter how you make it. Its healthy as well. Bittergourd yes its bitter as its name says but its better when you make a devil.

This is one more vegetable that tastes good no matter how you make it. Its healthy as well. Bittergourd yes its bitter as its name says but its better when you make a devil.

Bittergourd devil recipe

Ingredients 2 Bittergourd 1 onion chopped 2 green chillies chopped 1 small tomato chopped A few curry leaves chopped 1 tbsp Maldives fish (optional) Or a few raw mango pieces finely chopped 1/4 tsp Turmeric 1 tsp chillie powder or 2  if you like extra spicy Salt to taste 2 tsp lime juice 1/2 tsp chillie flakes A little crushed pepper as required Salt to taste 3 tbsp Oil Lets cook it ; 1. Heat oil and temper onions with curry leaves until onions are translucent. 2. Chop the bitter gourd and soak in salt water before washing for half an hour which will reduce its bitterness.  Later wash and drain off the water. 3. If using Maldives fish add it to the onions and stir in the bitter gourd. 4. Season with the turmeric, chillie powder and chillie flakes. 5. Add the salt and pepper with green chillies and keep stirring. 6. Reduce heat and add a cup of water keep it closed till the bitter gourd is tender and the water has evaporated. 7. At this stage add the mango if using and stir in the lime juice. 8. Mix well and fry on a medium flame till the oil seperates from the Bittergourd slightly.  Switch on extractor and open windows ita gonna be a bit smoky. Take off heat and serve hot with rice and dhal. Trust me this is the best devil I’ve ever tasted. Here is a link before you decide if bitter gourd is for you or not which is very informative and i searcged it online for my own knowledge http://juicing-for-health.com/basic-nutrition/healing-vegetables/health-benefits-of-bitter-gourd.html This link says pregnant women should avoid bitter gourd or its juice so if your having any medical condition or  is pregnant please ask your doctor.  Other normal people can try it.

South African BBQ

20141206_112301This world has a lot for us to discover and experience when it comes to the food section. Bloggers are not those who have the entire luxury in food they just try to find some time to share with the world on what they experience.  I am one such blogger I would like to say as I believe that trying something and posting about it helps people who have never got the chance to try it an idea of what’s it all about.
So let me share with you’ll my new spice.
Last Saturday I was passing by the Dubai garden centre and saw the farmer’s market board. I got 5 minutes to run and a have peep. As I walked through and found many stalls with handmade stuff I was drawn in further for the aroma of BBQ. I was given a small piece of bread to try and I rushed towards the BBQ grill to find a sausage being grilled with a stall opposite that sold fresh vegetables and spice mixes.
They had a variety but I quickly surfed through and got myself a BBQ mix. I was so tempted to grab those green chillies which said a dirham for a kilogram but time didn’t permit. As my five minutes were coming to an end I took two photographs and rushed back to the car. The BBQ spice mix was just five dirhams from the African kitchen and the Lady who sold it mentioned it was from south Africa.
So I just sprinkled my beef with a tablespoon of the BBQ mix and marinated for 3-4 hours and grilled it on the pan over a medium heat. The BBQ mix has a sweet sour and spicy flavor to please my Asian taste bud. The color of the beef was satisfactory and I am glad it turned out well.
Now I am going to turn this African bbq beef into the Italian osso buco so here the Italian-African osso buco I may call it.
I prefer the beef in osso buco style than steak as it’s easier to eat. The Italian masterclass at the Italian cuisine world summit has taught me a great deal.

i tried combining a beef broth with the the south african BBQ meat and baked it for half an hour with mushrooms as the african BBQ meat dried out due to refrigeration. i do cooking for a couple of day in one day so this BBQ meat was done 2 days ago and served last night. the gravy which i got after the final baking process was super delicious. i served my african BBQ osso buco with some shredded cabbages.

since chef walter potenza taught me about osso buco i have turned out to be a fan of that dish which is why I try using all cuts of meat to make the osso buco.

 

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Mafaza’s Steamed Chicken Recipe

Ingredients

  • 2 chicken thighs
  • 4 cloves of garlic
  • 1 tablespoon madras curry powder
  • salt to taste
  • yogurt 2 teaspoon
  • 1 small potato cut into 4
  • 1 medium onion finely chopped
  • 4 green chillies
  • 4 teaspoon olive oil
  • 2 teaspoon chillie powder
  • a pinch of turmeric
  • 1/2 cup coconut thick milk
  • 1 medium tomato cut into 4
  • a handful of coriander leaves
  • 4 square shaped banana leaves
  • a few toothpicks

Instructions to prepare ;

  1. clean, wash and pat dry the  chicken thighs
  2. mix the yogurt, madras curry powder, salt, turmeric powder and chillie powder
  3. wash and dry the banana leaves
  4. marinate the chicken in the curry powder mixture for an hour
  5. place the chicken on the 4 banana leaves with a little bit of the curry powder marinate
  6. place a garlic clove, some chopped onions, 1 piece of tomato and some coriander leaves on top
  7. drizzle a bit of olive oil and thick coconut milk
  8. wrap the chicken in the banana leaf and stick with a toothpick
  9. steam for 20 minutes on a medium low heat
  10. after 20 minutes take off the steamer in 5 minutes so that they are cooled and easy to handle

Tips

  • serve these with rottis or rice
  • if you dont like it spicy adjust the chillie powder to suit your taste buds or substitute with pepper powder
  • if you cant find a banana leaf place them on ramekins and cover with a foil and steam for 25 minutes

PS ; I USED MINT LEAVES AS I DINT HAVE  CORIANDER LEAVES AND I RECCOMEND USING CORIANDER WHICH HAS A BETTER AROMA WHEN STEAMED

Mafaza’s Chocolate Cake

A sudden craving for chocolate cakes filled myself as the winter breeze entered the hallway through the open window.  Winder days are so refreshing and make you want hot chocolates and brownies fo dinner.

It was 8 pm when i was wondering if am gonna follow a recipe from a book and bake or use the usual recipe and add some cocoa to make it  a chocolate cake which is how i sometimes do when i think of the idea that the butter should be beaten so that the sugar is dissolved. I find it boring at times as the sugar crystals never dissolve easily. They are so coarse and using powdered sugar to bake a cake is not a good idea as it does not taste the same for me.

So here i decided to make it easy and experiment by creating my own instructions and ingredients.

I name it after myself as it’s my lazy day quick chocolate cake.

Mafaza’s Chocolate Cake Recipe

Ingredients

3 full eggs

3 egg yolks

4 tablespoon sugar

10 teaspoons drinking chocolate

2 teaspoons baking powder

2 teaspoons cream of tar tar

A pinch of Salt

1 cup wheat flour

2 teaspoons vanilla essence

100 grams cooking chocolate

3 tablespoons butter

1/4 cup water

Strawberry chocolate shavings (optional)

Instructions

Melt butter and cooking chocolate

Boil the water and dissolve the sugar

Combine what flour, drinking chocolate, salt, baking powder and cream of tar tar

Beat the 3 eggs with the 3 egg yolks and vanilla essence

Pour in the melted butter and chocolate mixture with the dissolved sugar onto the eggs and continue beating

Incorporate the dry ingredients withthe wet ingredients

Line a baking pan with butter and flour

Spread the batter and sprinkle the strawberry chocolate shavings on top

bake in  a moderate oven until golden brown on top for 20 minutes

Take off the oven once done and cook complete

Serve with some chocolate ganach and whipped cream or ice cream

Tips

For a gluten free options substitute  the wheat flour with any ideal gluten free flour .

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Colored Stringhopper Biriyani a feast In Lankan Style

a long awaited short post.

we make string hopper buriyani in sri lanka for most of our dinners and even here in Dubai I find it easier to make a string hopper buriyani than rice buriyani as it’s easy and tasty.

i just cook the chicken following the instructions like a normal hydrabadi buriyani and later mix the string hoppers.
to color the string hoppers use any prefered food coloring and mix with milk.
break the stringhoppers into 4 and pour the colored milk over. mix to incorporate and layer with the chicken curry. warm over a low heat and serve.

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Salmon 6 ways : In My Kitchen

as a food blogger am still an amateur, I’ve got many ingredients that I haven’t tried my hands. this time it was salmon, yes we did get a large salmon and trust me it was worth it. I never expected this fish to be so delicious.

I was wondering what to do with this much of fish and started browsing the internet for recipes to cook the salmon. I am an experimental cook rather than a cook the book person so finally I ended up choosing my very own tradional method of cooking and decided to make the salmon in 6 traditional ways.

  1.  salmon milky gravy
  2. spicy salmon gravy
  3. salmon devil
  4. salmon cured
  5. salmon and potato filling for pie
  6. salmon stock

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three ways

three ways

salmon 4 ways

salmon 4 ways

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salmon kabsa rice

salmon kabsa rice

 

to make the salmon stock for kabsa i used

  • 2 long sticks of cinnamon
  • 6 cardamons
  • 8 cloves
  • 8 pods of pepper
  • 4 garlic cloves
  • salt to taste
  • a pinch of mixed masala powder
  • a good few pieces of salmon with bones

to prepare the stock

  • clean and wash fish
  • combine all ingredients in a pot
  • add 3 cups of water and boil for 10 minutes
  • strain and store in a plastic container on the fridge use when cooking
  • keeps for 4 days very well in fridge
  • drain the liquid and add in place of water for rice

 

The salmon milk gravy recipe

lets collect the Ingredients

  • 1 medium size salmon head
  • 1 cup thick coconut milk
  • 1 cup thin coconut milk
  • salt and crushed pepper to taste
  • 1 medium size onion chopped
  • 2 green chillies split into 2
  • 1 teaspoon mustard seed
  • 2 cloves of garlic
  • 2 tablespoon oil
  • 1 medium size tomato chopped
  • 1 handful of curry leaves
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chillie powder
  • a pinch of garam masala
  • 1 1/2 teaspoon fenugreek

let cook the gravy

  • clean and wash the fish head, you can use any parts of the fish
  • temper the onions and curry leaves in the oil over a medium heat until golden brown
  • add the green chillies, mustard seeds and garlic
  • in a minute add the fenugreek and give it a quick stir
  • season the onions with the chillie powder, turmeric powder, garam masala and crushed pepper.
  • quickly pour the light coconut milk and add the fish
  • give it a quick stir and salt the mixture
  • let the mixture boil and pour the thick coconut milk
  • you might want to add some extra crushed pepper if you don’t get the peppery taste
  • we usually have it very spicy with extra pepper and this goes well with a good crust bread (am drooling and craving)
  • take the mixture off heat as son as the gravy has formed a creamy texture which wont take less than 6 minutes
  • serve hot with string hoppers or crust bread and some dhal or potato devil
  • squeeze in 1/4 lime or lemon to balance the extra spiciness from the crushed pepper

 

 

Cheese-ride : In My Kitchen

I am typing on my mobile while my son is having a nap on my legs. I cant move but i can munch with one hand.  These cheeses have driven me crazy ever since I first saw them at carrefour. I have herd my mum say how cheese is displayed in jeddah but never have i seen them in person.  The first time i saw the cheese section i had a plan in my head that is one day i should try as many as I can afford. Cheeses are very expensive and i believe one of the most admirable food stuff which goes with anything.  I bet the long process used to make these cheeses have taught them patients cos they are all in some way faint hearted which is why some melt and some get stale very fast. They sure are fragile.

Ten days ago we had our grocery day and we happened to pause at the cheese section amidst our no carb low fat diet plans. It’s usually the hubby who has to make a move in choosing cheese apart from cheddar but this time i took the honour in introducing 3 new types of cheese in to my kitchen.

We were on a test mission so smaller portions suit best. I have always loved cheddar and who doesn’t, I can eat cheddar by itself with no bread and am ready to call it a no carb diet.  I use cheddar on most of my baking and it’s the substitute for mozzarella cheese mostly on pizza. this was all before I tried these three cheeses.

This tostino cheese melts like cheddar and is less salty. It goes well in pastas and yea as the name tostino you can toast this cheese but better be on bread or you will have to scrape your pan 🙂
Hadju I have seen shelves at Carrefour stacked with this cheese and never ever thought of buying but these television shows have spoilt me so badly that made me buy this cheese. Yes they do grill the cheese on a griddle so I decided to try grilling this cheese. You don’t need to oil your pan because this cheese releases a lot of fat. It’s a bit sour taste but goes well on salads when toasted. Add it to your Caesar salad and enjoy
Roomy cheese has holes in it to give room for some fresh air I guess. It’s too young which is why I guess the stale taste but its quiet tasty on omelets goes well with a toast too.

try toasting  the tostino or roomy cheese on a slice of bread sandwiched with some fresh chopped parsley and its so simple and delicious.

you can use the same way and replace with your favourite greens and fresh grated vegetables.

trust me this is the ideal way to serve some greens for the kids who are to picky about eating greens by themselves cos cheese and greens taste good while the toasting part helps them eat without even wondering whats inside the toast.

so this week I conclude my post with a quick and simple cheese ride but before I go I’d like to say all cheeses taste good in their own way but cheddar is what I like to eat when am bored hungry and lazy to make anything even a simple toast. whatever cheese you buy try in different recipes and trust me they all work together fine.

have a cheesy weekend

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